Red Chile Seared Tuna With Teriyaki Glaze Recipes

SWEET CHILI GINGER SEARED TUNA

Steps:

• Marinate the tuna fillets overnight in the Sweet Chili Ginger Dipping Sauce. Heat 2 tablespoons of sesame oil in a saute pan and add the udon noodles. Toss to heat through, then add Yuzu Syrup. Toss again, then season to taste with salt and pepper.
• Heat the remaining 4 tablespoons sesame oil until smoking in a separate saute pan. Remove tuna fillets from the marinade and generously season all sides with salt and pepper. Carefully place the fillets into the hot pan. Sear all sides of the fillets, 2 minutes for rare. Remove from the pan.
• To serve, in the center of each plate place some udon noodles. Slice tuna fillets in half, on the bias, and place on udon noodles. Arrange Green Papaya Salad over top of tuna and serve.
• Combine soy sauce, ginger, vinegar, and chili sauce in a blender. Puree until smooth. Slowly add in the sesame oil until sauce is emulsified. Season, to taste, with salt and pepper. Store refrigerated for up to 1 week
• Combine yuzu juice and brown sugar in a non-reactive saucepan; place over high heat and bring to a boil. Reduce to a syrup consistency. Whisk in yuzu chili paste and togerashi. Store refrigerated for up to 1 month.
• Salt and freshly ground black pepper
• Combine ginger ale, water, 1/2 cup lime juice, 2 teaspoons salt in a saucepan. Place over high heat, and bring liquid to a boil. Add green papaya to boiling liquid, and poach for about 8 minutes. Remove papaya from poaching liquid, and set in cooler to chill.
• Combine remaining ingredients in a mixing bowl. Add chilled, poached papaya to ingredients, and mix thoroughly. Season, to taste, with salt and pepper.

TERIYAKI TUNA

Steps:

• Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.
• Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.
• Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.

SEARED TUNA WITH CHILE-PINEAPPLE SAUCE

Steps:

• Combine the rice, 2 1/2 cups water and a big pinch of salt in a medium saucepan; bring to a simmer over medium-high heat. Stir, then cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Add 1 1/2 teaspoons coconut oil, 1 tablespoon vinegar and the scallion whites to the rice and stir; set aside to cool slightly.
• Meanwhile, combine the chile pepper, pineapple juice and lime juice in a large nonstick skillet over medium-high heat and bring to a simmer. Reduce the heat to medium and cook until reduced to a thin glaze, about 10 minutes. Transfer the sauce to a small bowl and wipe out the skillet. Toss the cabbage, the remaining 1 teaspoon vinegar and a pinch of salt in another small bowl; set aside.
• Season the tuna with salt on both sides. Heat the remaining 2 tablespoons coconut oil in the reserved skillet over high heat until almost smoking. Add the tuna and cook until well browned, 1 to 2 minutes per side. Transfer to a cutting board.
• Divide the rice among shallow bowls. Slice the tuna and lay over the rice along with the cabbage and avocado; drizzle the sauce on top. Sprinkle with the scallion greens and corn nuts.

SEARED RED AND BLACK PEPPER CRUSTED TUNA WITH PINEAPPLE-RED CHILE SAUCE AND SEASONED FRENCH FRIES

Steps:

• Place pineapple juice in a medium saucepan over high heat and reduce to 3 cups. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the ancho and chile de arbol powder and cook for 2 minutes. Add the reduced pineapple juice, bring to a boil, and cook until reduced to 2 cups. Place mixture in a blender and blend until smooth. Strain into a clean medium saucepan over medium heat, add the honey and cook for 5 minutes. Season with salt and pepper to taste.
• Mix together the spices in a medium bowl. Brush the tuna on each side with olive oil and season with salt. Dredge 1 side of each tuna in the spice mixture. Heat a cast iron skillet over medium-high heat until almost smoking. Add 1 tablespoon of olive oil and sear the tuna spice-side down for 2 to 3 minutes, until a crust forms. Turn over and continue cooking for 1 to 2 minutes for rare doneness.
• Mix together the salt, ancho powder and cumin in a small bowl. Heat vegetable oil to 325 degrees F in a fryer. Fry the potatoes in batches until lightly browned. Drain on paper towels. Increase the temperature of the oil to 375 degrees, put the potatoes, in batches, back into the oil and fry until brown and crisp. Remove the fries from the oil with a slotted spoon to a plate lined with paper towels and immediately season with the spice mixture.

GILLED TUNA WITH TERIYAKI GLAZE

Steps:

• In a small bowl, combine soy, sherry (or broth), ginger and garlic. Divide the marinade into 2 medium, shallow bowls.
• Place the tuna in one bowl and turn to coat.
• Place the mango and bell pepper ion the other bowl and turn to coat.
• Cover and refrigerate both for 15 minutes.
• Coat a grill rack or broiler pan rack with cooking spray. Pre-heat the grill or broiler to medium.
• Place the tuna, mango, and bell pepper on the prepared rack or pan. Discard tuna marinade. Grill or broil, basting occasionally with the marinade from the mango bowl, for 4 minutes per side or until the tuna is just opaque and the mango and bell pepper are heated through and glazed.